Dosa batter

One of my favorite for morning breakfast.

Ingredients :

  • Rice (sona masuri)- 1 cup
  • Urad dal or black gram (split) – 1/2 cup
  • chana dal or bengal gram or chickpea dal – 3 tbsp
  • toor dal – 3 tbsp
  • flattened rice (poha/atukulu) – 2 tbsp
  • fenugreek seed or methi seeds – 1 tbsp
  • salt to taste

Preparation :

Wash rice, urad dal, chana dal and toor dal for atleast 3 times. Soak rice, chana dal, toor dal together for atleast 6 hours and urad dal along with fenugreek seeds separately.

Wash once and soak poha for atleast an hour before grinding.

When soaked, remove water and grind the dal first and then the rice to a fine paste. Mix these two add salt to this paste and mix together.

Leave the paste in a deep bowl to ferment atleast overnight or 12-15 hours.

Hint:

  • make sure to place a big plate below the bowl so that when the paste ferments it expands and may spill over the bowl.
  • Do not close the box with air tight lid while fermenting
  • You can store the batter in refrigerator for almost a week.
  • If you take out the batter from refrigerator, take out the portion how much is needed and let it come to the room temperature.
  • Mix the fermented dosa batter well. Check the consistency of dosa batter, it should be of pourable consistency, if needed add little water and mix well.
  • Smear the pan with a half sliced onion every time you make dosa, it gives nice flavor to dosa.
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1 Comment (+add yours?)

  1. Trackback: What to cook? Confused | Hope

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